Kadai Paneer

  • Time
    30 mins
  • Servings
  • Nutrition
    300 Per Serving

This dish comes from the northern state of Punjab and is a favorite at restaurants. Kadai Paneer is a bold and flavorful stir fry that is easy to make, especially if you cook it in an authentic kadai.

The kadai is similar to a wok, but with steeper sides and it is usually cast iron. It is used for high heat cooking like shallow frying or stir frying. If you don’t have a kadai or wok, a simple saute pan will work just fine. Unlike other curries, the sauce here is thick, so you want to make sure the pan is wide enough to cook off excessive juices.



Kitchen Tools

  • Kadai/Wok or Large Sauté Pan
  • Pan or Toaster Oven
  • Oil
  • Salt



No IMage Found


Finely chop the tomatoes and dice the green pepper into 1-inch pieces and set aside. In a large saute pan or wok over medium-high heat add 1 teaspoon oil. Add the onions, ginger-garlic paste and green chili and saute for 5 minutes until it begins to brown.

No IMage Found


Add the chopped tomatoes and 1 teaspoon salt and cook down for 4-5 minutes until the sauce thickens slightly. Meanwhile, cut the paneer into 1-inch cubes.

No IMage Found


Stir in the cumin, coriander, turmeric, and garam masala powders. Add the chili powder to your spice preference and cook for a minute until the spices are fragrant.

No IMage Found


Add in the diced peppers and cook for 3 to 4 minutes until the peppers soften. (Traditionally this sauce is thick, but you can add up to a quarter cup of water for a more saucey consistency).

No IMage Found


Toss in the cubed paneer and stir well to incorporate the sauce. Sprinkle with a few drops of water and cook for 5 minutes until the paneer is heated all the way through and coated in the sauce.

No IMage Found


Stir in the dried fenugreek and remove from heat. Warm the flatbread in a pan with a few drops of oil on each side, or place in the toaster oven. Serve the Kadai paneer with hot bread and enjoy!

Tips from Chef's